I am looking for cranberry jam, jelly, and butter. I have looked in every store and market in and around hear and it doesn't exist in any of them. Please help me before my husband has a fit.
Darcey from Kalamazoo, MI
I have used Jellied Cranberry sauce on my toast with margarine for years. It's good. Try it. (06/24/2008)
By Grandma Bess
Depending on the tartness of the berries you may need
to adjust the amount of sugar.
Rinse the berries, if necessary, then drain well and put in a
non-metallic bowl with the sugar and lemon juice.
Leave overnight, turning once or twice.
Coarsely grate the apple and put it into a jam-making pan or
other heavy based saucepan with the grated lemon rind.
Strain in all the juice from the berries (I didn't end up with
a ton of juice, but scraped all the thick, sugary juice in) and
add 2 wooden spoonfuls of berries, leaving the rest of the
berries in the bowl for now.
Add the 1/2 cup water and simmer for 20-30 minutes, or until
the apple is very soft and the whole lot has thickened (I ended
up cooking for 10 minutes).
Add the rest of the berries and heat through for 5-8 minutes.
Pour into sterilized jars.
Seal tightly and turn upside down.
Cover with a cloth and leave to cool completely before turning
upright and storing in a cool place.
The jam will keep for a couple months, but once open keep it
in the fridge and use fairly quickly.
Makes about 2 cups.
Cranberry Jelly #1
Wash cranberries; drain and remove stems.
Place in 3 1/2 quart saucepan.
Add 2 cups water; bring to boiling point over high heat.
Bring cranberry puree to boiling point; boil, uncovered,
Add sugar and salt; boil 2 minutes.
Pour into a 3 cup mold.
Refrigerate for 5 hours or until firm.
To unmold, carefully loosen edge with knife and turn out
Makes 8-10 servings
Cranberry Jelly #2
Cook berries in water in a covered dish for 5 minutes.
With a pestle, press through a fine sieve.
Stir in sugar.
Without reheating, turn the mixture into a mold.
Do not return to heat after the sugar is added or the
mixture will not jelly. (The heat interferes and splits
the jelly up.)
Combine the water and cranberries in a heavy pot.
Bring to a boil, then simmer until the berries pop.
Spoon into a blender/food processor and pulse a
few times until nearly pureed.
Pour back into the pot.
Add the remaining ingredients except the vanilla.
Simmer gently, stirring for about 20 minutes until thick.
Remove from the heat and stir in the vanilla.
Makes 1 3/4 cups.
Keeps well. Serve with biscuits, rolls or muffins. (06/26/2008)
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